Salad with Peanut and Dried Shrimp (SALADA SIRAM KACANG EBI)

• 100 gr sweet potato greens, use leaves and boil
• 100 gr kale, separate leaves from ribs then boiled
• 150 gr cucumber, halved and thinly sliced in rounds
• 100 gr cabbage, finely sliced
• 200 gr potatoes, peeled and cut into chunks and fried
• 100 gr cassava crackers
• 2 round eggplants, cut into pieces
• 1 block fried tofu, cut into cubes
• 2 piece fried tempeh, cut into cubs
• 4 eggs, boiled
• 200 gr peanuts, fried/roasted
• 1 tsp salt
• 4 tsp fine sugar
• 3 pcs curly red chili
• 2 pcs red chili (bird's eye)
• 2 Tbsp toasted ebi (small shrimp)
• 450 ml hot water
• 1 tbsp vinegar

1. SAUCE : Mix peanuts, salt, sugar, and chilis.
2. Blend until smooth, add the dried shrimp.
3. Pour hot water and stir well.
4. Add vinegar and stir.
5. Place the sweet potato leaves, kale, cucumber, cabbage, potatoes, eggplant, on the base plate.
6. Add the tofu, tempeh and eggs.
7. Sprinkle seasoning and sprinkle on top cassava crackers and serve.

boil, separate, cucumber, cabbage, potatoes, cassava crackers, eggplants, eggs, peanuts, salt, sugar, red chili, red chili, shrimp, water, vinegar

Taken from cookpad.com/us/recipes/268922-salad-with-peanut-and-dried-shrimp-salada-siram-kacang-ebi (may not work)